Carbonara Ish Recipes

CARBONARA-ISH

Steps:

• Bring a large pot of water to a boil and add salt. Add the pasta and occasionally give it a stir so it doesn't stick together. Cook the pasta for 2 minutes less than the package directions.
• While the pasta is cooking, heat 1 tablespoon olive oil in a 12-inch skillet over medium high-heat. Add the cured meat and cook until it begins to crisp, 2 to 3 minutes. When the meat is almost completely crispy, carefully add 1/2 cup of the pasta water and, using a wooden spoon, scrape all of the tasty bits off the bottom of the pan. Turn off the heat. (If you would like to add a mix-in like peas or asparagus, add it here.)
• Whisk together the eggs in a small bowl until they are smooth. Add the Parmesan, parsley, the remaining 4 tablespoons olive oil, lots of pepper and a pinch of salt. Add the egg mixture to the meat, stirring vigorously to incorporate without scrambling the eggs.
• Remove the pasta from the water and toss it with the sauce, making sure to coat the noodles well. Add more Parmesan if desired, stirring the pasta vigorously. If the pasta begins to seize up, add another splash of pasta water to loosen it.
• Divide the pasta into 4 bowls, topping each one with additional Parmesan and cracked black pepper. Serve immediately.

CARBONARA-ISH

Steps:

• Prepare all your ingredients as instructed You can add the double cream, sauvignon, 1 tsp of mixed herbs, 1/2 tsp of salt and 1/2 tsp of chilli flakes into one measuring jug. That's the sauce
• Heat a frying pan and fry off your pancetta until brown, set aside on some kitchen roll to soak up some of the grease Heat a pan and add 4 tbsp of butter. Add the onion for 3-4 minutes and then add the garlic for a further minute until fragrant Bring another pan of water up to boil and add your spaghetti
• Add your cherry tomatoes and spring onions Add 1 tbsp of flour and whisk it in, once mixed... add your wine mixture in a little bit at a time until combined thoroughly. Cook on medium-high to reduce it down slightly and then we're adding half of the parmesan in. Melt the parmesan in the sauce and stir in. Don't worry if it's slightly thick, it will loosen as you add the pasta.
• Once the spaghetti is done, don't drain it, just use a pair of tongs OR your pasta ladle to pick the pasta out the water and place it into the sauce You want some of the water on the pasta, don't worry about draining. The pasta water will thin the sauce slightly Mix all the spaghetti in with your sauce until coated and combined Serve... ENJOY!

CARBONARA-ISH

Steps:

• Bring a large pot of water to a boil and add salt. Add the pasta and occasionally give it a stir so it doesn't stick together. Cook the pasta for 2 minutes less than the package directions.
• While the pasta is cooking, heat 1 tablespoon olive oil in a 12-inch skillet over medium high-heat. Add the cured meat and cook until it begins to crisp, 2 to 3 minutes. When the meat is almost completely crispy, carefully add 1/2 cup of the pasta water and, using a wooden spoon, scrape all of the tasty bits off the bottom of the pan. Turn off the heat. (If you would like to add a mix-in like peas or asparagus, add it here.)
• Whisk together the eggs in a small bowl until they are smooth. Add the Parmesan, parsley, the remaining 4 tablespoons olive oil, lots of pepper and a pinch of salt. Add the egg mixture to the meat, stirring vigorously to incorporate without scrambling the eggs.
• Remove the pasta from the water and toss it with the sauce, making sure to coat the noodles well. Add more Parmesan if desired, stirring the pasta vigorously. If the pasta begins to seize up, add another splash of pasta water to loosen it.
• Divide the pasta into 4 bowls, topping each one with additional Parmesan and cracked black pepper. Serve immediately.

SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE

Steps:

• Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
• Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
• Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.

QUICK CREAMY TASTY CARBONARA

Steps:

• First of get some salted water on the boil and add a good glug of olive oil. Also get a large saute pan on a medium heat
• As the water is coming up to the boil cut the bacon into small squares or thin strips and crush or finly chop the garlic
• By this point the water should be at boiling point. Put your pasta in the water and everynow and then give it a stir so that it does not stick together.
• Add some olive oil to the saute pan, once the oil is warm add the bacon.
• Fry the bacon till its just starting to colour, then at this point add your garlic. Make sure the pan is not so hot that the garlic is going to burn. Season with plenty of black pepper. Do not season with salt, you will have enough from the bacon and the cheese
• Once the bacon is cooked and nicely browning then add a good pinch of each of the dried herbs. Toss the bacon and garlic around with the herbs the cook through for a minute or two then pour in your cream.
• Do not worry about the cream spiltting, as its double cream this basically can not happen. Do not boil the cream just let it get up to a good simmer. By now your pasta should be cooked. Drain the pasta and then add to the sauce in the saute pan. Mix together well. Grate in plenty of the pecorino and mix well. Taste the sauce and add more cheese if you like and add any seasoning that you think it may need.
• Seprate between 4 warmed plates or pasta bowls and enjoy with some nice garlic bread or toasted garlic ciabbata